We went to a Christmas party last week and the hostess had maple sugared pecans in a bag for us to take. They were SO good I should have taken one for me and one for my husband LOL. We did share but I think I ate more of them. It reminded me of this recipe I haven’t made in years.

Our Christmas party is tonight (Saturday) I am writing this a day early as I won’t have time or ambition in the morning to write anything. We will also be having a houseful staying over. I was just up on the third floor blowing up an air mattress. I am also making ahead most of the breakfast for close to 18-20 I don’t know I kind of lost track.

I made this recipe several times too close together and figured I really needed to stop. I have a feeling I will be making these again today. It really doesn’t take a log time and there will be a lot of people here to help me not eat ALL of them.

These remind me of my last dog who, out of spite took a full container of these delicious nuts and ate the entire thing. So grateful he didn’t have any problems, I recall googling if any of them were toxic to dogs. He certainly kept us on our toes the 10 years we had him with us.

If you have never made caramel before; it really isn’t that hard. There are a couple of things to keep in mind. Firstly it is VERY hot so don’t get any on you. Secondly stir it once and then leave it alone. You can swirl the pan but let the heat do the work and you will be rewarded in kind.

Salted Caramel Nuts

These are great to eat by yourself but even better to share. They are easy and come together pretty quickly.

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Course Snack

Ingredients

  

Nuts

• 1 cup Almonds
• 1 cup Pecans
• 1 cup Walnuts
• 1 cup Cashews

Caramel

• ¼ cup water
• 1½ cup sugar
• 2 teaspoons vanilla extract
• 2 teaspoons kosher salt

Instructions

 

Nuts

• On a sheet pan place in a 350’F oven for about 10-15 minutes. Just enough to barely brown them. Let them cool.

Caramel

• In a sauce pan place the sugar and water stir to combine and then let it be. You can swirl the pan a few times until it starts to brown, about 5-10 minutes. It will continue to brown so don’t take it too far. Remove it from the heat and add 2 teaspoons of vanilla.
• While the caramel is still hot add the nuts and salt into the saucepan. Working quickly spread the nut mixture onto the same sheet pan with either parchment or Silpat. Flatten out with a couple of forks the best you can. Once cooled and hardened break apart and enjoy!

Keyword Almonds, Cashews, pecans, Salted Caramel Nuts, Walnuts

Recipe by Ina Garten